where can i get more information on internet about Brew a case of high-gravity beer?
High Gravity Brewing (or Blending) is a technique that allows you to brew a larger end-batch volume without buying larger fermentation equipment. A higher specific gravity beer (strong beer)is first fermented and then blended with water to create a lower alcohol beer with less IBU, SRM and final gravity than the originally fermented beverage. High-gravity brewing (or blending) is used by some of the big US brewers. These “Big Guys” brew this way because they can produce greater end-volumes of beer with high-gravity/blending brewing techniques than if they brewed it all at working strength. “A fermenter that holds 500 barrels of beer will end up producing 700 barrels of beer. For home brewers, a 5-gallon (19-L) batch of strong beer can easily be diluted to yield 6–6.5 gallons (23–25 L) of finished beer, more if you’re careful.” [Colby,2004] Stereotypically this technique is used for beers like American Pilsners. These beers are brewed with an original gravity (OG) around 14–16 °Plato (S
Step 1: Turn on your burner and heat the water. You should heat 1 quart of water per pound of grain. You can either use your kitchen stove or a dedicated outdoor burner. Both will do the job, the outdoor burner just does it a bit faster. Step 2: Heat water to 160 degrees. Once you reach this temperature, add your grain. This is called “mashing in.” The consistency should be that of thin oatmeal. If the mash it too thick, you will not have the enzymes moving around enough to convert the starch to sugar. If the mash is too thin, there will not a high enough concentration of the necessary enzymes to convert the starch into sugar. Once grain is added temperature will drop to around 150 degrees. Step 3: You will want to maintain the temperature of your mash between 144-158 degrees for 60 minutes for a regular beer (if you are doing a high gravity beer over 8% this step is 90 minutes). Stir every 10 minutes or so and take temperature readings from multiple locations. Stirring is key during t
